Koli Kulambu (Chicken Gravy)

Recipe Ingredients

1		Garlic
2		Cloves
1 teaspoon	5ml	Fennel seed
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Cayenne
1		Onion
2 tablespoons	30ml	Oil
2 cups	474ml	Water
1 teaspoon	5ml	Tamarind paste - * see note
2		Tomatoes - coarsely chopped
2 teaspoons	10ml	Salt or less to taste
1 1/2 lbs	681g / 24oz	Chicken w/bones - (drumsticks & thighs)

Recipe Instructions

Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne and onion into a smooth paste, adding a little water (no more than 1/4 cup) if required.

Heat oil in a Dutch oven. When the oil is hot but not smoking, add the blended mixture. Be sure to cover the pan quickly; it will be quite pungent. Saute for 2-3 minutes or until the onion loses its raw smell. Add water, tamarind paste, tomatoes and salt. Bring to a steady boil. Add chicken and return to boil. Turn down the flame and allow to simmer for about 30 minutes or until the curry thickens.

Source:
American Statesman 3/5/97

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.